We love venison and we eat it all the time. Tonight's dinner is still stuck in my teeth. I had to share - and there will probably be others - this is a typical meal at our house...
Tonight I harvested the tomatoes from the ripening basket, onions from the garden, parsley from the greenhouse and the sprouts from my kitchen counter. I wanted to get a picture but it was gone too fast. Luckily there is some leftover salad.
Enjoy!
The Menu:
Venison Tips
Brown Rice
Sautee'd Mushrooms and Onions
Cold Orzo Salad
Banana Bread
Several Hunks of Venison - left in the fridge for 3-5 days to tenderize. (We leave our steak meat in perfect uncut hunks - to be cut as we need them.)
Slice into strips, chunks or small steaks.
Place in a stainless steel bowl.
The Marinade:
Olive Oil
Red Wine Vinegar
Tamari
2 dashes Hot Sauce
Salt
Cracked Black Pepper
Italian Seasoning
Garlic Powder
Whip it up - pour it over venison and toss.
Refrigerate.
Prepare Brown Rice
Measure 2 cups brown rice - add to saucepan with a tight fitting lid.
Add water to rinse - use a sieve to drain.
Measure double the water plus a little.
Bring to a boil.
Reduce heat to simmer, cover.
Don't touch for 45 minutes or so.
Serve with Liquid Aminos
Prepare Orzo
Bring a Med. panful of water to a boil.
Add entire bag of Orzo - 16 oz. - boil until tender, drain.
Cool with running water, drain.
Add to a large stainless steel bowl.
Add to that:
5 small green onions, minced
4 cloves minced garlic
5 sprigs of parsley, chopped
6-8 smallish tomatoes, quartered
2 apples, chopped
1 or 2 large carrots, washed and peeled with the peeler - into curly strips
1 pan mixed alfalfa-based sprouts
1 pan mung bean sprouts
Make a vinaigrette:
Olive Oil
White Wine Vinegar
Juice of 1 lime
2 squeezes Dijon Mustard
garlic powder
salt
cracked pepper
soft goat cheese - whipped in.
Add to salad - toss.
Prepare 2 Cast Iron Pans
Add Grape Seed Oil to a large Cast iron pan and heat.
Add Grape Seed Oil to a med. Cast Iron pan and heat.
Mushrooms and Onions
1 container of mushrooms - any kind, cleaned and chopped
1 large onion - roughly chopped
Add onion to hot pan and lightly toss in oil.
When the onion starts sweating, add the mushrooms and continue.
Add a wad of butter right at the end - toss.
Add Venison and Marinade to large cast iron pan - spread it out to sear.
Leave it be.
(Go back to chopping for the salad.)
With a hot pan, sear the crap out of that venison - these niblets love to have crispy tips. Wait until you can't stand it to flip them.
Turn the pans off when the venison is quite seared and the mushroom mixture is caramelized.
Call the boys. Get Cord from the shop.
Make Wulfgar a plate.
See you next time. (Better go get started on that Banana Bread...)
Tonight I harvested the tomatoes from the ripening basket, onions from the garden, parsley from the greenhouse and the sprouts from my kitchen counter. I wanted to get a picture but it was gone too fast. Luckily there is some leftover salad.
Enjoy!
The Menu:
Venison Tips
Brown Rice
Sautee'd Mushrooms and Onions
Cold Orzo Salad
Banana Bread
Several Hunks of Venison - left in the fridge for 3-5 days to tenderize. (We leave our steak meat in perfect uncut hunks - to be cut as we need them.)
Slice into strips, chunks or small steaks.
Place in a stainless steel bowl.
The Marinade:
Olive Oil
Red Wine Vinegar
Tamari
2 dashes Hot Sauce
Salt
Cracked Black Pepper
Italian Seasoning
Garlic Powder
Whip it up - pour it over venison and toss.
Refrigerate.
Prepare Brown Rice
Measure 2 cups brown rice - add to saucepan with a tight fitting lid.
Add water to rinse - use a sieve to drain.
Measure double the water plus a little.
Bring to a boil.
Reduce heat to simmer, cover.
Don't touch for 45 minutes or so.
Serve with Liquid Aminos
Prepare Orzo
Bring a Med. panful of water to a boil.
Add entire bag of Orzo - 16 oz. - boil until tender, drain.
Cool with running water, drain.
Add to a large stainless steel bowl.
Add to that:
5 small green onions, minced
4 cloves minced garlic
5 sprigs of parsley, chopped
6-8 smallish tomatoes, quartered
2 apples, chopped
1 or 2 large carrots, washed and peeled with the peeler - into curly strips
1 pan mixed alfalfa-based sprouts
1 pan mung bean sprouts
Make a vinaigrette:
Olive Oil
White Wine Vinegar
Juice of 1 lime
2 squeezes Dijon Mustard
garlic powder
salt
cracked pepper
soft goat cheese - whipped in.
Add to salad - toss.
Prepare 2 Cast Iron Pans
Add Grape Seed Oil to a large Cast iron pan and heat.
Add Grape Seed Oil to a med. Cast Iron pan and heat.
Mushrooms and Onions
1 container of mushrooms - any kind, cleaned and chopped
1 large onion - roughly chopped
Add onion to hot pan and lightly toss in oil.
When the onion starts sweating, add the mushrooms and continue.
Add a wad of butter right at the end - toss.
Add Venison and Marinade to large cast iron pan - spread it out to sear.
Leave it be.
(Go back to chopping for the salad.)
With a hot pan, sear the crap out of that venison - these niblets love to have crispy tips. Wait until you can't stand it to flip them.
Turn the pans off when the venison is quite seared and the mushroom mixture is caramelized.
Call the boys. Get Cord from the shop.
Make Wulfgar a plate.
See you next time. (Better go get started on that Banana Bread...)
Orzo Salad - what's left.
RSS Feed